Sticky Toffee Pudding


  • 55g butter, plus extra for greasing
  • 170g demerara Sugar
  • 1tbs golden syrup
  • 2 eggs
  • 2tbsp black treacle
  • 200g self raising flour, plus extra for flouring
  • 200g pitted dates
  • 290ml boiling water
  • 1tsb bicarbonate of soda
  • 1/2tsp vanilla extract
  • 110ml double cream
  • 55g butter, diced
  • 55g dark muscavado sugar
  • 2tsp black treacle
  • 1tbsp golden syrup
  • vanilla icecream to serve


  • For the pudding
    Method as follows:
  • Step 1
    Preheat the oven to 200deg C, gas 6
  • Step 2
    Grease and flour 6 individual pudding moulds
  • Step 3
    Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time and blend til smooth. Add the flour and blend until combined at a low speed. Transfer to a bowl.
  • Step 4
    Blend the dates and boiling water in a food processor to a smooth puree, stir in the bicarbonate of soda and vanilla.
  • Step 5
    Pour the mixture into the moulds and bake for 20-25 mins, or until the top is springy and golden brown.
  • To make the sauce
    Method as follows:
  • Step 1
    Heat all the ingredients in a pan, stirring occasionally until boiling.
  • Step 2
    To serve, remove puddings from the moulds onto serving plates, pour over the sauce and serve with a scoop of vanilla icecream.


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